Tuesday, January 1, 2008

Potato and Cabbage Soup

Minimal ingredients make for a pretty tasty soup!

2 cups chopped onions
1/2 tsp salt
1 tsp ground caraway
olive oil

Start onions, salt, and caraway on med-low and cook until onions are translucent.  (about 10 min)

4 cups chopped green cabbage
1/2 tsp salt

Add the cabbage and salt and stir/cook until cabbage starts to wilt

2 cups sliced red or white potatoes
3 cups water or veggie stock

add potatoes and stock and bring to a boil.  Reduce heat and cover and cook until potatoes are tender. 

When potatoes are tender, pull of heat and blend until smooth.  (I use an immersion blender.)

Stir in:

1 tsp. dried dill
4 oz cream cheese
salt and pepper to taste

I topped the bowls with toasted croutons made with thyme and marjoram.  Very tasty!